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Delight and Things

a little peek at what delights me

Tag Archives: christmas baking

On one of the overly toasty afternoons where you end up having to find an inside job to do between noon and three while it’s too hot to do much else, I decided to make gingerbread cookies. Scratch that, I made ninjabread cookies – yes you heard me right! My friend has these hilarious little cookie cutters shaped like gingerbread men but doing side kicks and whatnot… so I borrowed them and they turned out excellent – so excellent, in fact, that they did not last long enough for a photo opportunity. But here’s what made them extra excellent: I used fresh ginger instead of ground ginger. Bold, I know. It could have been a disaster. But I didn’t have any ground ginger and it was a Saturday and by the time I drove half an hour to the shop it would have been closed. (Three cheers for living in the middle of nowhere!) But I actually think it was a happy accident because the fresh ginger made it spiiiiicy. Some bites were simply sweet, some bites were packed with gingery zing. As a ginger lover, I was in heaven. For the ginger hesitant, don’t give up your regular recipe.

Here’s the recipe I used. It’s adapted from Martha Stewart’s recipe. I halved the recipe.

Spiiicy Gingerbread – oven at 180°C, or 350°F

    • 3 cups flour
    • 1/2 tsp baking soda
    • 1/4 tsp baking powder
    • 1/2 cup unsalted butter, softened
    • 1/2 cup raw sugar (if I’d had packed brown, I would have used that, but all I had on hand was raw)
    • 2 tsp minced ginger
    • 2 tsp ground cinnamon
    • 1 tsp nutmeg
    • some finely ground black pepper
    • 3/4 tsp coarse salt
    • 1 egg
    1. Mix the flour, baking soda, and baking powder into a bowl and put aside.
    2. Beat the butter and brown sugar together in a bowl, until creamy and fluffy. Mix in the fresh ginger well, the other spices, the egg, then the molasses.
      Add the flour mix and combine.
    3. 1/2 cup dark molasses (treacle, for those Aussies reading this)

The original recipe said to chill the dough for an hour, but I found it got dry in the fridge so let it come back up to room temperature again before rolling it out on a floured surface. It needs to be about 1/2 a cm thick or a bit thicker, depending on how crisp or doughy you want your cookies. Bake on a lined baking sheet, 12 – 14 minutes. Cool on a wire rack before icing.

Ice with whatever form of icing you like!

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